When Brenda Gantt shares a recipe, you know it’s going to be pure Southern comfort—and her goulash is no exception. 💛 I’ve been making this version for years, and it never fails to bring everyone to the table with smiles.
What makes Brenda’s approach special is the simplicity of it all. Ground beef, tender macaroni, and a rich tomato sauce come together in one pot, creating layers of flavor without fancy techniques or hard-to-find ingredients.
By the time it’s done simmering, you’ll have a hearty, soul-warming meal that tastes like it cooked all day. This is the kind of dinner that fills bellies and hearts—perfect for busy weeknights or Sunday suppers alike.
Ingredients for brenda gantt goulash
Here’s everything you need for Brenda Gantt’s classic goulash recipe, a true Southern comfort food.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | 80/20 lean to fat ratio |
| Onion 🧅 | 1 whole | Chopped, any variety works |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Diced Tomatoes 🍅 | 2 cans | 14.5 oz cans, crushed or diced |
| Tomato Paste 🍅 | 2 tbsp | Concentrated, no salt added |
| Beef Broth 🍲 | 2 cups | Low sodium, or homemade |
| Macaroni 🍝 | 1 cup | Elbow macaroni, uncooked |
| Italian Seasoning 🌿 | 1 tsp | Dried, mixed herbs |
| Paprika 🌶️ | 1 tsp | Smoked or sweet, mild |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, to taste |
| Olive Oil 🫒 | 2 tbsp | For browning meat, any variety |
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You can find all these ingredients at your local grocery store. For the best quality ground beef, choose 80/20 from a trusted butcher or store like Whole Foods. Look for canned tomatoes without added salt or preservatives. For macaroni, any brand elbow pasta works well.
If you prefer ground turkey, you can substitute it for a leaner version—just adjust cooking time as needed. For a spicy kick, add 1/4 teaspoon of red pepper flakes. If you don't have Italian seasoning, mix equal parts dried oregano, basil, and thyme. For richer flavor, use homemade beef broth or stock.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth if needed to thin. You can also freeze individual portions for up to 3 months—just thaw overnight in the fridge before reheating.
Step-by-Step Instructions for Brenda Gantt’s Hearty Goulash
Let me walk you through this comforting one-pot meal that brings everyone to the table.
🍳 Step 1: Brown the Ground Beef with Aromatics
Heat the 2 tablespoons olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the 1 lb ground beef and break it apart with a wooden spoon. Cook for 6-8 minutes until the meat is deeply browned with crispy edges—don’t stir too often or you’ll prevent proper browning.
When the beef is nearly done, add the chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the 3 minced garlic cloves and cook for 30 seconds until fragrant. If there’s excess grease, drain off all but about 1 tablespoon—you want some fat for flavor but not a pool of it.
🥘 Step 2: Build the Tomato Base and Season
Stir in the 2 tablespoons tomato paste and cook for 1 minute until it darkens slightly—this caramelizes the paste and removes any tinny flavor. Add both cans of diced tomatoes with their juices, then pour in the 2 cups beef broth.
Season with the 1 teaspoon italian seasoning, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Stir everything together and bring to a rolling boil over high heat. The mixture should be bubbling vigorously before you add the pasta.
⏰ Step 3: Add Macaroni and Simmer Until Tender
Stir in the 1 cup uncooked macaroni, making sure it’s fully submerged in the liquid. Reduce heat to medium-low and cover with a lid. Simmer for 12-15 minutes, stirring every 3-4 minutes to prevent sticking, until the macaroni is tender and the sauce has thickened to a rich, clingy consistency.
You’ll know it’s done when the pasta is cooked through and the goulash has transformed from soupy to thick and hearty. Let it rest off the heat for 5 minutes before serving—this allows the flavors to meld and the sauce to thicken even more.
Brenda Gantt’s goulash recipe is a hearty, comforting dish that’s perfect for a chilly evening. This classic Hungarian-inspired stew is made with tender beef, vegetables, and a rich broth, all simmered together to create a flavorful and satisfying meal. 🍲
Key Ingredients 🔪
- 1 pound beef, cut into bite-sized pieces
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 medium bell peppers, diced
- 2 medium tomatoes, diced
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- Salt and pepper, to taste
- 2 cups beef broth
- 1 tablespoon tomato paste
To make Brenda Gantt’s goulash, start by browning the beef in a large pot over medium-high heat. Remove the browned beef from the pot, then sauté the onions, garlic, and bell peppers until they’re tender. Add the paprika, caraway seeds, salt, and pepper, and cook for 1-2 minutes, stirring constantly. 🌶️
Cooking the Goulash ⏰
Add the diced tomatoes, beef broth, tomato paste, and browned beef back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the beef is tender. Serve hot, garnished with chopped fresh parsley or thyme, if desired. 🌿
Brenda Gantt’s goulash recipe is a versatile dish that can be customized to suit your tastes. Feel free to add other vegetables, such as diced potatoes or carrots, to make the stew even heartier. For an extra kick, add a dash of hot paprika or red pepper flakes. 💡
Tips & Tricks for Perfect Brenda Gantt Goulash
These tried-and-tested tips will help you avoid common pitfalls and achieve perfect results.
Don’t Skip the Browning: Resist the urge to constantly stir the ground beef—let it sit undisturbed for 2-3 minutes at a time to develop those crispy, caramelized bits that add incredible depth of flavor. I break up large chunks but leave some texture for heartier bites. Those browned bits on the bottom of the pot are pure gold! 🔥
Pasta Timing is Everything: Use elbow macaroni rather than other pasta shapes since it cooks evenly in the one-pot method. If your goulash looks too thick while simmering, add ¼ cup more broth at a time. The pasta absorbs liquid as it cooks, and you want enough sauce to keep everything moist and saucy, not dry.
Make-Ahead Strategy: This goulash actually tastes better the next day after the flavors have melded overnight! Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce since the pasta continues absorbing liquid during storage. 💡
Flavor Boost: For even richer flavor, I sometimes add a tablespoon of Worcestershire sauce along with the tomatoes. A pinch of red pepper flakes gives it a subtle kick that complements the paprika beautifully. You can also stir in ½ cup shredded cheddar cheese at the end for an extra comforting, creamy finish.
Nutrition Facts
485kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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